Pour 2 tbsp extra virgin olive oil over veggies

Sprinkle spices on top

Shake, shake, shake!

Spread out coated veggies on tin-foiled baking sheet

Bake for 25 minutes

And you’re done! Store away for use throughout the week, or take a few more minutes to use it as the base for:

A wrap — just wrap it in a collard green or large iceberg lettuce leaf, perhaps add some mustard and protein (I’d opt for chickpeas with this veggie combo)

As a topping for a salad — if storing for the week ahead, add this to the bottom of a tupperware, then add salad greens on top. Don’t apply dressing until ready to eat to keep the greens fresh. Add sunflower seeds for a little crunch!

A healthy burrito bowl — just add rice and beans.

A pasta main course — cook the pasta, mix in the veggies, and store for the week.

A sweet + spicy side dish — drizzle on honey and sprinkle on flax seeds for an Omega-3 boost.

Questions or comments? Make sure to include them below! And if you try this recipe, check in with us on social media and make sure to include #inmotionwithRPM

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